Naturally Dyed Easter Eggs
Fruits, veggies, spices, and teas create stunning naturally dyed Easter eggs!
Dying eggs with natural colors for Easter is a fun project that can be done with many pantry staples. Spices like turmeric and saffron, herbal or green teas, and vegetables such as red cabbage and onions have potent natural pigments that create gorgeous hues on both white and brown eggshells.
The Process:
This is a great activity for anyone to try, as no real measurements or procedures of accuracy need to be followed. Think of this as one big, fun science experiment that can have endless interesting outcomes.
Assemble some jars or glass bowls, white vinegar, salt, baking soda, and a variety of pigments. I used turmeric, saffron, matcha powder, red zinger herbal tea, blackberries, beets, red onions, and purple cabbage. Hard boil your eggs and allow them to cool before starting.
Add the spices and teas to hot water in jars. Have enough water to accommodate a couple of eggs at a time. Steep the tea to your desired color. Add a tablespoon of white vinegar per cup of water and a pinch of salt; stir. Add a quarter teaspoon of baking soda if you want to try altering the color a bit.
The vegetables like cabbage, onion skins, and beets should be simmered on the stove in water until the liquid is potent with color (at least 30 minutes). Add vinegar and salt to help release the pigment and let cool completely. Strain the liquid into jars before adding the eggs.
Allow the eggs to “steep” for a couple of hours or ideally overnight in the refrigerator. Using jars is handy, as you can place the lids on them and transfer them to the refrigerator with ease.
Variations for Naturally Dyed Easter Eggs:
Achieve a marbled effect by rubbing the egg surface gently with a towel between dips. I also used smashed blackberries in a jar to create the same effect. Below are brown and white eggs dyed with red onion skins, beets, matcha, and saffron.
The most incredible blue colors come from red cabbage dye. Try adding a little baking soda to some of the liquid for a slightly different shade. Below are turmeric, matcha, and saffron eggs.
Store the naturally dyed Easter eggs in the refrigerator until ready to hunt or eat! Glad Påsk–Happy Easter– to all!!
Naturally Dyed Easter Eggs
Equipment
- Mason jars or glass bowls
Ingredients
Materials for Dyes:
- Shredded purple cabbage
- Chopped or grated red beets
- Red and brown onion skins
- Blackberries, blueberries or other colorful berries
- Saffron threads
- Turmeric powder
- Matcha powder
- Colorful herbal tea, such as Red Zinger
- White vinegar
- Baking soda
- salt
- Hardboiled white and brown eggs
Instructions
Cooked Dyes:
- Add the cabbage, beets and onion skins to separate pots. Cover with several cups of water and cook gently for at least 30 minutes or until a nice color has been extracted.
- Cool the liquids and strain into mason jars.
- Add one tablespoon vinegar and a pinch of salt per cup of dye. ¼ teaspoon baking soda can also be added to change the color slightly.
Spice and Tea Dyes:
- Mix about 1 teaspoon turmeric or matcha powder per 1 cup hot water in a mason jar. Add 1 tablespoon vinegar and a pinch of salt. Allow to cool before adding hard-boiled eggs.
- For tea or saffron, steep several tea bags or a pinch of saffron threads in a cup of hot water to reach desired color. Cool before adding eggs.
Dying the Eggs:
- Gently lower cooked eggs 1 or 2 at a time into the dyes.
- Leave the eggs in the dye for several hours at room temperature, stirring frequently. The eggs can also be refrigerated in the dye overnight for a deeper effect.
- Remove eggs from dyes, pat dry and keep refrigerated until ready to use.
Notes
Tips for Success:
- Use your imagination for edible ingredients with natural pigments. My suggestions are just some of the possibilities!
- Try dipping eggs in a couple of dyes to change the color hues.
- For a marbled effect, try rubbing the surfaces of the eggs in spots before returning to the dye, or using crushed berries for additional pigment.
- After dying and drying, try rubbing the eggs with a small amount of neutral vegetable oil for a bit of sheen.
